WEEKDAYS 1e|12c|p

Polenta & Mushroom Ragu Towers

Clinton Kelly
Servings: 4
1 to 30 min

A tasty tower of deliciousness with polenta and mushrooms that will have you coming back for polenty more

  • Ingredients
  • step-by-step directions
Polenta & Mushroom Ragu Towers
  • 1 Store-bought Cooked Polenta Log
  • Extra-Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • Freshly Grated Parmesan Cheese (to garnish)
  • Mushroom Ragu:
  • Extra-Virgin Olive Oil
  • 4 tablespoons Butter (divided)
  • 2 Shallots (thinly sliced)
  • 2 pounds Mixed Mushrooms (Chanterelle, Shitake, Cremini and/or Oyster; trimmed & cleaned)
  • 2 Garlic Cloves (thinly sliced)
  • 1/4 cup Tomato Paste
  • 4 cups Chicken Stock
  • 1 tablespoon Thyme leaves
  • 1/4 cup Cream (optional)
  • Salt
  • Freshly Cracked Black Pepper
  • Cut the Polenta into 1" thick discs. Drizzle with Olive Oil and season lightly with Salt and Pepper.
  • Cook the Polenta Cakes in a non-stick skillet over medium until golden on both sides, about 10 minutes.
  • Place a Polenta Cake on each plate, top with a spoonful of Ragu then repeat with another Polenta Cake and more Ragu. Garnish with Parmesan Cheese and serve warm.;
  • For the Ragu:
  • Heat a large sauté pan over medium-high with 2 tablespoons of Butter and 2 tablespoons of Oil. Add half of the Mushrooms, or enough to barely cover the bottom of the pan, and allow to cook for 1 minute without stirring. Season with Salt and continue to cook for 1 more minute. Begin to stir the Mushrooms, flipping them so they crisp on the all sides.
  • Using a slotted spoon, transfer the crispy Mushrooms to a plate. Add more Butter and Oil then cook remaining Mushrooms using the same method.
  • Once all the Mushrooms are cooked, cook the Shallot in the pan for 1-2 minutes, just to soften. Toss in the Garlic and cooked Mushrooms and cook until Garlic is fragrant.
  • Stir in the Tomato Paste and allow to cook until rust colored to develop a more robust flavor.
  • Ladle in the Chicken Stock to create sauce. Toss in Thyme Leaves and season with Salt and Pepper. Bring the mixture to a boil then reduce to a simmer. Cook for 15 minutes.
  • Stir in Cream, if using, and simmer for 1 minute before serving.
Similar categories: Courses & Meals Dinner
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